The Best Broccoli Cheese Soup — 🥦🧀🤤 Make the best soup of your life at home in 1 hour! It’s creamy, CHEESY, and loaded with tender pieces of broccoli! Beyond words amazing and WAY better than Panera!
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This is the best broccoli cheese soup. Not only that, it’s some of the best soup I’ve ever tasted, period.
If you like Panera’s broccoli cheddar soup, this blows the pants off it.
It’s an easy soup to make and is ready in 1 hour. It’s absolutely perfect comfort food and I couldn’t stop eating it. I ate it for lunch and dinner for a couple straight days until it was gone. I loved this soup beyond words.
I kept the soup vegetarian by using low-sodium vegetable stock rather than chicken stock, and lightened it up by using fat-free half-and-half. But you’d think that it was made with heavy cream based on how thick, rich, and truly decadent it tastes.
Broccoli Cheese Soup Ingredients
For this better-than-Panera copycat cheesy broccoli soup recipe, you’ll need:
- Unsalted butter
- Yellow onion
- Garlic
- All-purpose flour
- Vegetable broth or stock
- Half and half
- Broccoli florets
- Carrots
- Spices
- Extra sharp cheddar cheese
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Broccoli Cheese Soup
This is a very easy cheese and broccoli soup recipe, but there are a few fast-moving stages. Read the recipe before you start making the soup so you know what’s coming up next.
- In a small saucepan, add a little butter, the diced onion, and sauté until the onion is translucent and barely browned. Add the garlic, cook, then remove from heat.
- In a large heavy-bottom pot, add the remaining butter, flour, and cook over medium heat, whisking constantly, until flour is thickened.
- Slowly add the vegetable stock, whisking constantly, then the half and half. Let simmer over low heat until it has reduced and thickened some.
- Add the broccoli, carrots, spices, and the onion and garlic you previously set aside.
- Allow soup to simmer for about 20 to 25 minutes.
- While soup simmers, grate the cheese. After simmering about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls.
Tip for Softening the Vegetables
If you prefer very soft broccoli and carrots, you can either steam them before you add them to the pot and/or make sure the broccoli florets are quite small and the carrots are cut into very thin pieces.
I’ve never found pre-steaming necessary because the soup continues to simmer for 20-25 minutes after adding the broccoli and carrots, which is ample time for me personally for them to soften to my liking. However, in case you prefer very soft vegetables, steaming and/or paying closer attention to their size is an option.
Soup FAQs
Use a high-quality cheddar cheese that you grate yourself. Don’t use the cheapest cheese you can find because the flavor just isn’t there. I prefer extra-sharp, although sharp may be used. Pre-grated cheese in ziptop bags is resistant to melting and won’t incorporate well.
You could try, but it will be mushy. I hate mushy vegetables so I personally never would use frozen broccoli in this soup being that the broccoli is the star of the show.
I love broccoli and used plenty because I prefer big chunks of broccoli in every bite but you can use less. I also used some stalks to make use of the entire head and not waste any, but you can use florets only if preferred. Even people who ‘don’t like broccoli’ should love broccoli when it’s bathed in a creamy, cheesy broth.
There are a few optional spices like smoked paprika, mustard powder, and cayenne pepper. They’re not mandatory if you don’t keep them on hand, but they do add extra depth of flavor, albeit subtle. The cayenne doesn’t make the soup hot in the least, it makes it not taste boring.
Storage and Reheating
To store: Soup will keep in an airtight container for 5 to 7 days in the fridge. I don’t recommend freezing the soup because I feel like the cheese and half-and-half will not do well upon thawing and soup could break, but I haven’t actually tried freezing it.
To reheat: Reheat gently in the microwave for 30-second intervals. I find the soup is less likely to ‘break’ or separate when reheated in the microwave rather than on the stovetop, but do what you think is best.
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The Best Broccoli Cheese Soup (Better-Than-Panera Copycat)
Ingredients
- 1 tablespoon + 4 tablespoons unsalted butter, divided
- 1 small or medium sweet yellow onion, diced small
- 1 clove garlic, peeled and minced finely
- ¼ cup all-purpose flour
- 2 cups low-sodium vegetable stock, chicken stock may be substituted
- 2 cups half-and-half, *
- 2 to 3 cups broccoli florets, diced into bite-size pieces
- 1 cup broccoli stems, diced into bite-size pieces (optional)**
- 2 large carrots, trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch
- ¾ teaspoon salt, or to taste
- ¾ teaspoon freshly ground black pepper, or to taste
- ½ teaspoon smoked paprika , (or regular paprika) optional and to taste
- ½ teaspoon dry mustard powder, optional and to taste
- pinch cayenne pepper, optional and to taste (doesn’t make soup spicy and serves to enhance flavor)
- 8 ounces grated extra-sharp cheddar cheese, with a small amount reserved for garnishing***
Instructions
- In a small saucepan, add 1 tablespoon butter, the diced onion, and sauté over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently.
- Add the garlic and cook about 30 seconds, stirring constantly so it doesn’t burn. Remove from heat and set pan aside.
- In a large heavy-bottom pot (I use this Le Creuset Signature Enameled Cast-Iron 6-3/4-Quart Oval French (Dutch) Oven) add 4 tablespoons butter, flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. You are making a roux and it’s very important the mixture is thick or soup will never thicken properly later.
- Slowly add the vegetable stock, whisking constantly.
- Slowly add the half-and-half, whisking constantly.
- Allow mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.
- While mixture is simmering, chop the broccoli and carrots. After simmering 15 to 20 minutes, add the broccoli, carrots, and the onion and garlic you previously set aside.
- Add the salt, pepper, optional paprika, optional dry mustard powder, and optional cayenne. If you don’t have these seasonings on hand, it’s okay, but they do add subtle depth of flavor. Stir to combine.
- Allow soup to simmer over low heat for about 20 to 25 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.
- While soup simmers, grate the cheese. After simmering about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and incorporated fully, less than 1 minute.
- Transfer soup to bowls, garnish with reserved cheese, and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I didn’t actually read the recipe until I got home after buying packaged shredded cheese *gasp but it incorporated really quickly! I was pleasantly surprised. I used Sargento Off The Block Sharp Cheddar Traditional Cut :)
Glad that the packaged cheese worked fine for you.
Wow! Just wow! This recipe is AMAZING! So hearty for something with so few and simple ingredients!
I’ve made it twice since discovering this recipe. And there’s a great chance I’ll make it again today seeing how cold it is.
Thanks for the five star review and I’m glad you have already made it twice and that it’s been amazing!
This was delicious! Definetly will make this again! Only change I made was not sauteeing the onions separately, just made the roux with the onions and garlic! Too lazy to clean another pot! Worked just fine!
Thanks for the five star review and I’m glad you will make it again! Good idea about the one pot action :)
Absolutely the best broccoli cheese soup ever! I did add an extra cup of shredded cheese and shredded the carrots instead of slicing them. Definitely a keeper recipe and I will most likely be making it again next week. Thanks for sharing.
Thanks for the five star review and I’m glad you will be making it again soon!
Perfection!! I used shredded carrots and diced up a bag of broccoli florets. No mustard power on hand. My family will be having this often!!
Has anyone used dairy free options?
Thanks for the five star review and I’m glad you will make it often! In terms of both dairy-free cheese and milk, not sure about that, I personally haven’t tried it.
This recipe was simple to make and it was soooo delicious! I used chicken stock because I don’t keep veggie stock on hand. I served it with fancy grilled cheese sandwiches and my family loved it. Definitely going into my regular soup rotation. Thanks for sharing it.
Thanks for the five star review and I’m glad this is going into your regular soup rotation!
I love Panera’s Broccoli Cheddar Soup but you are correct, this is WAAAY better. The additional spices really makes the soup something special. I did use red pepper flakes as a substitute for the cayenne pepper just because I tend to be a little heavy handed. I am going to be making this soup again very soon! Wonderful
Glad you think it’s wayyyy better than Panera’s and you will make it again soon!
Amazing soup. I’m really glad I added the smoked paprika,dry mustard and perhaps three or so pinches of cayene. I agree, the spices add complexity not heat. Thanks so much for the receipe. Perfect for a cold snowy day in Toronto.
the spices add complexity not heat = Exactly and I am glad you are glad you added them and that the soup turned out amazing!
This is my go-to broccoli cheddar soup! My family loves it! I often freeze the soup in small ziploc freezer bags for my husband to thaw and reheat when I am out of town. He says it is just as good that way!
Thanks for the five star review and I’m glad it’s your go-to broccoli cheese soup and that you have a freezer stash for when you’re gone!
Excellent recipe! You did an incredible job with this! My entire family loved it, I’ll try to make this weekend, hope it’ll as good as you do :)). Five stars for you and thanks so much for this Averie!
Thanks and glad your entire family loved it!
I don’t know what happened. I used the 2 cups of stock and 2 cups of cream and it was more like a sauce than a soup. I added 2 more cups of stock and some milk and it tasted delicious. I did use GF flour. I want to give it a 5 star but want to figure out what happened first?
When you say sauce, do you mean on the thin side? If so, I would definitely say it was the GF flour. Without gluten to fluff up the roux so to speak, I am thinking that was the culprit.
GF flour blends usually have starch in them (even plain white rice flour is starchy) so you shouldn’t have to worry about needing gluten to fluff it up. Used in small quantities, the sauce or soup will thicken up just fine without wheat flour. You don’t need gluten for that. My guess is what happened here is that the GF Flour mix she used had a high concentration of starch and therefore thickened the soup more than normal wheat flour would.
Excellent soup. Thx for sharing the recipe.
Thanks for the five star review and I’m glad it was excellent!
This recipe is AMAZING. I skipped the onion and garlic part, and added a little more of the paprika and cayenne pepper. I crave it just about everyday! Going to make it for the second time this week! It’s delicious and super easy.
Thanks for the five star review and I’m glad that you’re going to make it for the second time this week and that you crave it!
Better than other broccoli cheese soup I’ve made. I added 1/2 cup flour instead of the 1/4 cup called for. I like my soup extra thick. Used grater blade on food processor instead of slicing carrots by hand.
Thanks for the five star review and I’m glad it’s better than other broccoli cheese soup you’ve made!
which optional ingredients did you use, if any? smoked paprika or regular?
If you’ve never used smoked paprika before, please be cautious. It can easily take over any recipe! I used 1/2 t of smoked paprika and 1/2 t of dry mustard, plus a big pinch of cayenne. Also, I use a julienne gadget I bought for my carrots…just cause I love the little ribbons of orange in recipes. Also used Cabot extra sharp white cheddar, LOVE that cheese!
Just made this soup ! I followed the directions and ingredients perfectly except I added a few small diced potatoes just a few you can hardly notice but they’re there. This is a great recipe as is and it won’t be the last time I make it.
Really delicious and very moreish! Had to convince my husband to leave enough to enjoy tomorrow.
Thanks for the five star review and I’m glad it was delish!
I can’t wait to make this today, however, I have Celiac. Do you think GF flour would work well? I am not sure if I should use the same amount as called for with the regular flour. Or cornstarch? New to this GF world! Thanks
Read over some of the comments – others have done this with GF flour although I personally have not so I can’t speak from experience but if you read over the previous comments you can probably get some clues as to what they did.